Tuesday, July 21, 2009

People that use food as medicine: using nutrition to find the causes behind the symptoms

Food misinformation and lack of disclosure are the two hottest nutrition controvsery debates. The third is on how to prevent childhood type 2 diabetes. There are more people that make their living from the cancer industry, including the larger pharmaceutical companies making drugs to treat cancer, than there are patients that suffer from cancer, according to some media reports. The opposite side of the debate says drugs don't give people stronger immunity. Food does. World War One mustard gas technology derivatives are still being used to treat cancer in current times.

What does the average person do when a new study comes out saying that a food has specific health benefits, but then soon after, another study is released noting that the same food has negative health consequences? This type of debate has opened the field of nutrition to debate.

Nutrition debates include asking questions such as what health issues surround studies of soy products, homogenized milk, and margarine? Why are the ingredients in the nutritional supplement bottle different from what the label says? Why do media report so often that we're losing the war on cancer and degenerative diseases?

How does the average consumer with no science training make informed decisions about what foods are healthy for each person or for all individuals? Would the average consumer benefit by a costly test to determine whether one’s genetic signature is helped or harmed by ingestion of a specific food or medicine? Are those tests accurate? Such topics are ripe for debate.

The hottest controversies in nutrition appear daily in various popular media—newspapers, general consumer magazines, and the tabloid press. However, three equally important controversies in nutrition actually are science versus nature, childhood obesity, and the ever-increasing type 2 diabetes epidemic in children and adults. Consumers want to know whether what’s on the label is the same as what’s in the food or nutritional supplement.

According to the International Food Information Council (IFIC) nutrition/food safety staff, while there are nutrition controversies almost too numerous to mention, a couple stand out – food ‘myths’ (or misinformation) concerning the safety/health benefits of consuming fish and seafood, especially canned tuna; and continuing misinformation about the safety of low-calorie sweeteners, such as Aspartame.

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